By Lucy Malloy
2 1/4 cups flour
1 1/2 cup sugar
4 1/2 TB cocoa
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp vanilla
1/2 cup + 1 tsp oil
1 1/2 tsp vinegar
1. Sift all dry ingredients into a 13 x 9" cake pan. Make 3 holes. Pour vinegar in one, vanilla in another, and oil in the third. Pour 1 1/2 cups water over all. Stir.
2. Bake 30 minutes at 325 degrees.
Crunchy Fudge Bars
By Lucy Malloy
1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter
8 cups Rice Krispies
1 cup powdered sugar
4 TB butter or margarine
2 TB water
1. Grease a 9x13-inch pan.
2. Melt butterscotch chips with peanut butter over low heat until melted. Remove from heat.
3. Add Rice Krispies and stir until well coated.
4. Press half of mixture into pan. Chill in refrigerator while preparing fudge. Set rest of cereal aside.
5. Combine chocolate chips, sugar, butter and water in saucepan. Stir over low heat until melted and well blended.
6. Spread over chilled Rice Krispies mixture. Spread remaining cereal over top. Press gently. Chill. Remove from refrigerator 10 minutes before cutting.
1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter
8 cups Rice Krispies
1 cup powdered sugar
4 TB butter or margarine
2 TB water
1. Grease a 9x13-inch pan.
2. Melt butterscotch chips with peanut butter over low heat until melted. Remove from heat.
3. Add Rice Krispies and stir until well coated.
4. Press half of mixture into pan. Chill in refrigerator while preparing fudge. Set rest of cereal aside.
5. Combine chocolate chips, sugar, butter and water in saucepan. Stir over low heat until melted and well blended.
6. Spread over chilled Rice Krispies mixture. Spread remaining cereal over top. Press gently. Chill. Remove from refrigerator 10 minutes before cutting.
Mini Cheesecakes
By Lucy Malloy
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 (8-oz) pkgs cream cheese, softened
1 (14 oz) can Eagle Brand milk
3 eggs
2 tsp vanilla
1 can pie filling
1. Combine first 3 ingredients and press in the bottom of lined muffin tins, approximately 1 TB in each.
2. Beat cheese until fluffy. Gradually add milk; mix in eggs and vanilla.
3. Spoon into prepared cups. Bake 20 minutes at 300 degrees. Cool.
4. Top with pie filling. Chill.
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter
3 (8-oz) pkgs cream cheese, softened
1 (14 oz) can Eagle Brand milk
3 eggs
2 tsp vanilla
1 can pie filling
1. Combine first 3 ingredients and press in the bottom of lined muffin tins, approximately 1 TB in each.
2. Beat cheese until fluffy. Gradually add milk; mix in eggs and vanilla.
3. Spoon into prepared cups. Bake 20 minutes at 300 degrees. Cool.
4. Top with pie filling. Chill.
Shrimp Scampi
By Ciara Cox
vegetable oil
kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
1. Bring a large pot of salted water to a boil. Cook the pasta according to directions.
2. Heat a pan to medium-low heat and add the butter and olive oil. Add in the garlic and cook for 1 minute (careful not to burn it!). Add the shrimp and season with salt and pepper to taste; stir often. Once the shrimp is nice and pink (about 5 minutes), remove from the heat and add the lemon juice, lemon zest, lemon slices, parsley, and red pepper flakes. Toss to Combine.
3. When the pasta is done, drain and add to the shrimp. Toss together well. Serve and enjoy!
vegetable oil
kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
1. Bring a large pot of salted water to a boil. Cook the pasta according to directions.
2. Heat a pan to medium-low heat and add the butter and olive oil. Add in the garlic and cook for 1 minute (careful not to burn it!). Add the shrimp and season with salt and pepper to taste; stir often. Once the shrimp is nice and pink (about 5 minutes), remove from the heat and add the lemon juice, lemon zest, lemon slices, parsley, and red pepper flakes. Toss to Combine.
3. When the pasta is done, drain and add to the shrimp. Toss together well. Serve and enjoy!
Sausage and Potato Coddle
By Christina Malloy
1 pound pork sausage (I like to use Johnsonville's Irish O'Garlic Sausages)
1 pound bacon
1 or 2 onions chopped or sliced
3 carrots, chopped (optional)
4 large potatoes, peeled and sliced
salt and ground black pepper to taste
2 TB fresh parsley
2 cups beef or chicken stock
1/2 cup Guinness (could be replaced with water or stock)
1/2 cup heavy cream (could be replaced with water or stock)
1. Preheat oven to 325 degrees.
2. Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages, and set the sausage and bacon aside.
3. Place a layer of 1/3 of the onions in a 9 x 13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more.
4. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.
5. Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.
1 pound pork sausage (I like to use Johnsonville's Irish O'Garlic Sausages)
1 pound bacon
1 or 2 onions chopped or sliced
3 carrots, chopped (optional)
4 large potatoes, peeled and sliced
salt and ground black pepper to taste
2 TB fresh parsley
2 cups beef or chicken stock
1/2 cup Guinness (could be replaced with water or stock)
1/2 cup heavy cream (could be replaced with water or stock)
1. Preheat oven to 325 degrees.
2. Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages, and set the sausage and bacon aside.
3. Place a layer of 1/3 of the onions in a 9 x 13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more.
4. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.
5. Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.
Pork Dumplings with Dipping Sauce
By Ciara Cox
1 cup ground pork
¼ cup minced scallion
¼ cup minced carrots, or cabbage
1 tsp minced garlic
1 tsp minced ginger
salt and pepper to taste
1 TB soy sauce
½ tsp sugar (optional)
1 tsp sesame oil
24+ wonton wrappers (can also use egg roll wrappers cut in half)
bowl of water
1. Combine the first nine ingredients. Place a heaping teaspoon of filling on each wonton wrapper, then fold the wrapper over to form a semi-circle. Seal with a few drops of water. Keep the finished dumplings under a moist towel while you work. (I have found that about two teaspoons fit well in the wrappers. Also, when you are sealing it, try to get some of the air out, but be careful not to rip the wrapper. Try folding/sealing them different ways, I think it’s a lot of fun!)
2. To steam the dumplings: set up a steamer and steam for about ten minutes. If you do not have a steamer: fit a heatproof plate or rack above 1 inch or so of boiling water in a covered pot.
3. For either version: Serve hot and enjoy with this Soy and Sesame Dipping Sauce: mix ¼ cup soy sauce, 1 TB sesame oil, 1.5 tsp rice or other light vinegar, ½ tsp minced garlic, 1 TB minced ginger, and ½ tsp sugar (optional) in a small bowl. If it is too strong, add water a teaspoon at a time until the flavor mellows.
1 cup ground pork
¼ cup minced scallion
¼ cup minced carrots, or cabbage
1 tsp minced garlic
1 tsp minced ginger
salt and pepper to taste
1 TB soy sauce
½ tsp sugar (optional)
1 tsp sesame oil
24+ wonton wrappers (can also use egg roll wrappers cut in half)
bowl of water
1. Combine the first nine ingredients. Place a heaping teaspoon of filling on each wonton wrapper, then fold the wrapper over to form a semi-circle. Seal with a few drops of water. Keep the finished dumplings under a moist towel while you work. (I have found that about two teaspoons fit well in the wrappers. Also, when you are sealing it, try to get some of the air out, but be careful not to rip the wrapper. Try folding/sealing them different ways, I think it’s a lot of fun!)
2. To steam the dumplings: set up a steamer and steam for about ten minutes. If you do not have a steamer: fit a heatproof plate or rack above 1 inch or so of boiling water in a covered pot.
3. For either version: Serve hot and enjoy with this Soy and Sesame Dipping Sauce: mix ¼ cup soy sauce, 1 TB sesame oil, 1.5 tsp rice or other light vinegar, ½ tsp minced garlic, 1 TB minced ginger, and ½ tsp sugar (optional) in a small bowl. If it is too strong, add water a teaspoon at a time until the flavor mellows.
Panko Breaded Salmon
By Ciara Cox
2 servings
2 salmon fillets
1.5 cup Panko breadcrumbs
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
about 1 TB butter
1 egg white
about 2 TB both mustard and mayo
salt and pepper
1. Preheat oven to 325° and line a baking sheet with tin foil. Lightly grease the tin foil (or else the salmon will stick) and set aside.
2. Melt the butter in a non-stick pan and add breadcrumbs. Lightly toast the breadcrumbs and add in the thyme and rosemary (it will toast more in the oven as well). Season with salt and pepper and set aside in a small bowl.
3. In a small bowl, mix the mustard and mayo.
4. Place the two salmon fillets on the foil lined baking sheet and season with salt and pepper.
5. Coat the top of the salmon with a generous layer of the mustard-mayo mixture.
6. Add the egg white to the panko breadcrumbs (should be sticking together, add another egg white if necessary) and cover the salmon with the panko.
7. Put in the oven and bake for about 20 minutes, or until the internal temperature is 125°.
8. Enjoy with a side of brussel sprouts, rice or any other sides you want!
2 servings
2 salmon fillets
1.5 cup Panko breadcrumbs
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
about 1 TB butter
1 egg white
about 2 TB both mustard and mayo
salt and pepper
1. Preheat oven to 325° and line a baking sheet with tin foil. Lightly grease the tin foil (or else the salmon will stick) and set aside.
2. Melt the butter in a non-stick pan and add breadcrumbs. Lightly toast the breadcrumbs and add in the thyme and rosemary (it will toast more in the oven as well). Season with salt and pepper and set aside in a small bowl.
3. In a small bowl, mix the mustard and mayo.
4. Place the two salmon fillets on the foil lined baking sheet and season with salt and pepper.
5. Coat the top of the salmon with a generous layer of the mustard-mayo mixture.
6. Add the egg white to the panko breadcrumbs (should be sticking together, add another egg white if necessary) and cover the salmon with the panko.
7. Put in the oven and bake for about 20 minutes, or until the internal temperature is 125°.
8. Enjoy with a side of brussel sprouts, rice or any other sides you want!
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